紫苏提取物对鲣鱼鱼柳的抗菌和抗脂质氧化作用研究-食品安全质量.PDF

8 1 Vol. 8 No. 1 2017 1 Journal of Food Safety and Quality Jan. , 2017 周 伟, 羊欢欢, 黄苏红, 通旭婷, 唐 艳, 胡 熠, 张进杰* (, 315211) 摘 要: 目的 , 方法 4 ℃4 , CK () R( 100 mg/L )E( 98.5 mg/L )W( 96.3 mg/L )pH(thibabituric acid, TBA)(conjugated diene, CD)(peroxide value, POA)(free fatty acid, FFA), 结果 12 d , pH (P0.05), E W pH (P0.05); E W E W TBA , ; TBA FFA (P0.05), R , CD , E W POV , POV , 结论 , 关键词: ; ; ; Antimicrobial and anti-lipid oxidation effects of Perilla leaf extract on the bonito fish fillet * ZHOU Wei, YANG Huan-Huan, HUANG Su-Hong, TONG Xu-Ting, TANG Yan, HU Yi, ZHANG Jin-Jie (College of Marine Science, Ningbo University , Ningbo 315211, China) ABSTRACT: Objective To investigate the antimicrobial and anti-lipid oxidation effects of Perilla leaf extract during refrigeration storage, so as to use Perilla leaf extract to improve the bonito fish fillet production process. Methods The content variation of pH, total plate count, sensory evaluation, thibabituric